BLT Potato Salad

Capture the delicious essence of your favorite sandwich in this rich potato salad with a combination of bacon, romaine, cherry tomatoes, and red onion tossed with sour cream and mayo.

Total Time: 0:44

Prep: 0:18

Level:
Moderate

Serves:
8

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Ingredients

Dressing

½ c. mayonnaise

½ c. reduced-fat sour cream

¼ c. water

2 tbsp. Dijon mustard

1 tsp. salt

½ tsp. Ground black pepper

1 c. chopped celery

½ c. sliced red onion

¼ c. minced sweet gherkins

1 medium head romaine lettuce

1 pt. cherry tomatoes

Potatoes

8 all-purpose potatoes

6 strip bacon

Directions

Peel potatoes and cut in 1-inch pieces. Put into a large saucepan with cold water to cover. Bring to a boil over high heat. Reduce heat and simmer 12 minutes or until firm-tender. Drain and let cool slightly.

Meanwhile cook bacon in a skillet or microwave until crisp. Cool, then cut in 1/2-inch pieces. (Wrap and refrigerate at this point if making ahead.)

Whisk Dressing ingredients in a large bowl until well blended. Add warm potatoes, celery, red onion, and sweet gherkins and mix gently. Let cool. (Cover and refrigerate at this point if making ahead.)

To serve: Line a serving platter with romaine lettuce. Top with potato salad. Sprinkle with bacon and tomato halves.